Lemon and Blueberry Pound cake

Blueberries are rather rare here in Mumbai. Thanks to some exotic food stores, however, we’ve been getting an occasional supply of good blueberries without having to trudge all the way to Crawford Market. At first, I would pop them in my mouth just like that, making the most of their berry goodness, especially after reading and hearing so much about how all berries are good for us BRCA prone damsels in distress. No trouble there–I love berries of all kind–strawberries topping the list, followed closely by the Indian jamun and gooseberry.

So anyway, as the supply of blueberries steadily rose and their prices began to fall, I started indulging in baking with them. I love how you can just pop them in whole and they will bleed their blue juices in the heat of the oven, revealing to you their tie-and-dye patterns as you pull your product out. Remember these?

Given that I am in a particularly citrus-in-baking mode, I wanted to make a nice pound cake using the blueberries and the lovely monsoon lemons that we get here–smooth, shiny skinned, with the most zesty, aphrodisiacal aroma you could imagine. Thanks to the lemons, the pound cake did not turn out dense and heavy–both flavor-wise and volume-wise. The crumb was satiny smooth, and the top was an even, perfectly caramelized gold.


  • 3 eggs
  • 150 gms. all-purpose flour
  • 150 gms. caster sugar
  • 150 gms. unsalted butter
  • a pinch of salt
  • Grated rind of 1 medium-sized lemon
  • Juice of half a lemon
  • 3/4 tsp. baking powder
  • 3/4 tsp. vanilla extract
  • 1 cup of blueberries


  1. Sieve the flour and baking powder together in a large mixing bowl.
  2. Add the salt and grated lemon rind and mix lightly.
  3. In a blender, place the eggs, butter, and sugar and blend for a minute until well-combined and creamy.
  4. Add the vanilla extract and lemon juice and blend again, for just a few seconds.
  5. Pour into the flour mixture and combine with a light hand.
  6. Grease and dust a pan of choice and cover the base with the blueberries. Let a few berries sit on top of each other so you end up with a nice, irregular pattern.
  7. Pour the batter on top of the blueberries. If some rise to the top, don’t worry–they will sink with the heat. And even if they don’t, they will look pretty as they burst in in their irregular pattern.
  8. Bake in a pre-heated oven at 170 degrees centigrade for about an hour or until evenly golden on the top and springy to touch. A skewer inserted should come out clean.
  9. Serve warm or cold.

You could ice it with a white chocolate ganache or vanilla or lemon buttercream, but I don’t see why anyone should do anything to this baby. Except, maybe, throwing in the leftover blueberries in a pan with some sugar, boiling it down to a sauce and spooning some more blueberriness on the cake.

Comments (16)

  1. simply.food September 15, 2011 at 3:22 am

    Wow this cake looks delicious and it looks awesome with the berries

  2. Priyanka September 15, 2011 at 5:21 am

    Just perfect! Summer is a berry season, I'll try to make mini cakes with same recipe but different berries! Thanks Saee!!

  3. chinmayie @ love food eat September 15, 2011 at 6:03 am

    Yumm! looks fluffy, moist and delicious!

  4. Paaka Shaale September 15, 2011 at 7:47 am

    The cake looks so moist and so perfectly baked. a berry good indulgence indeed 🙂

  5. Sayantani September 15, 2011 at 8:26 am

    and thats real good. am yet to lay my hands on these glamorous berries.

  6. Snehal September 15, 2011 at 9:00 am

    Yum!!! I satisfy my sweet cravings just ogling at these goodies you post! Some day I'll find the occasion to bake them myself.

  7. Anjali September 15, 2011 at 9:12 am

    I want blueberries…and that cake now …

  8. Prerna@IndianSimmer September 15, 2011 at 1:03 pm

    I LOVED the name of your blog 🙂 and yes, this is a Very berry good cake!!

  9. Torviewtoronto September 15, 2011 at 3:09 pm

    colourful delicious dessert lovely cake
    check out the event food palette series rainbow colours

  10. Priti September 15, 2011 at 10:38 pm

    Looks delicious n so perfect ….nice recipe

  11. Soma September 17, 2011 at 1:59 pm

    The cake looks luscious and i feel like digging my fingers into that bowl of blueberries and licking it all clean. So beautiful!

  12. Magpie September 20, 2011 at 1:23 pm

    Mmm citrus and blueberries. Love them both too and agree popping them plain or with some yogurt is the best way to enjoy them 🙂 Tho I really wouldn't mind a LARGE slice of this cake!

  13. Jyoti October 26, 2012 at 3:05 am

    Hi Saee

    We met at the last APB baking class. Just wanted the recipe for making the candied sweet lime. Thanks. Also the recipe for making ganache. Thanks.

  14. Rucha February 11, 2014 at 8:58 pm

    Can i use blueberry compote which is available easily in cans instead of blueberries?

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